Italian recipes
Penne puttanesca
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20 min
Serves 4
Italian
Ingredients
- For the Marinara base For the Marinara base
- 3–4 clove garlic 3–4 clove garlic
- 1/2–1 tsp freshly ground black pepper 2.5–4.9 ml freshly ground black pepper
- 1/2–1 tsp salt 2.5–4.9 ml salt
- 20 fresh basil leaves 20 fresh basil leaves
- 16 oz canned tomatoes (2 cups; chopped) 455 g canned tomatoes (2 cups; chopped)
- 1/4 cup cold water 60 ml cold water
- For the Puttanesca sauce For the Puttanesca sauce
- 1/3 cup olive oil 80 ml olive oil
- 1 tbsp chilli flakes (optional; crushed) 15 ml chilli flakes (optional; crushed)
- 2–3 clove garlic (minced) 2–3 clove garlic (minced)
- 8 anchovy fillets, rinsed 8 anchovy fillets, rinsed
- 1/4 cup capers (rinsed, drained) 60 ml capers (rinsed, drained)
- 24 pitted Kalamata olives 24 pitted Kalamata olives
- 2 tbsp parsly (finely chopped) 30 ml parsly (finely chopped)
- 16 oz penne pasta 455 g penne pasta
- Parmesan cheese, grated Parmesan cheese, grated
Method
To prepare the marinara base:
In a food processor, add the garlic and basil leaves and chop finely. Add the salt, black pepper and water and process for 30 seconds. Add the chopped tomatoes, stir well and set aside.
To prepare the puttanesca sauce:
Heat the olive oil in a large saute pan. Add the anchovies and cook. While cooking, mash the anchovies with the back of a spoon until disolved. Add the garlic, parsley and crushed chilli flakes. Cook for about 1 minute. Add the capers and olives and cook for about 30 seconds. Stir in the marinara base and simmer for 5 minutes. Remove from heat and keep warm.
Cook the pasta in lots of boiling water salted water according to package instructions. Drain and put back into the hot pan. Add the sauce and stir well.
Serve with grated parmesan cheese.
In a food processor, add the garlic and basil leaves and chop finely. Add the salt, black pepper and water and process for 30 seconds. Add the chopped tomatoes, stir well and set aside.
To prepare the puttanesca sauce:
Heat the olive oil in a large saute pan. Add the anchovies and cook. While cooking, mash the anchovies with the back of a spoon until disolved. Add the garlic, parsley and crushed chilli flakes. Cook for about 1 minute. Add the capers and olives and cook for about 30 seconds. Stir in the marinara base and simmer for 5 minutes. Remove from heat and keep warm.
Cook the pasta in lots of boiling water salted water according to package instructions. Drain and put back into the hot pan. Add the sauce and stir well.
Serve with grated parmesan cheese.
Cook's notes
Although this recipe uses anchovies, the resulting dish does not taste like anchovies at all. If you do not have fresh basil leaves, use dried basil (although fresh basil tastes much better). Also, if you do not like your food too spicy, do not add the chilli flakes, or use less.
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